Zucchini Roll Ups (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds zucchini, thinly sliced lengthwise (about 2-4 medium or large)
02 -
2 cups cooked chicken, chopped or shredded
03 -
1 cup corn, either frozen or fresh
04 -
1 cup black beans, rinsed and drained
05 -
1 cup cheddar cheese, grated
06 -
2 cups enchilada sauce
07 -
2 tablespoons chopped cilantro (optional)
# Instructions:
01 -
In a mixing bowl, combine corn, shredded chicken, black beans, and just 1 cup of enchilada sauce.
02 -
Pour half a cup of enchilada sauce into a large baking dish and spread it out evenly.
03 -
Lay out 2-3 zucchini slices with their edges slightly overlapping, creating a wide layer about 3-4 inches across. Spoon 2-3 tablespoons of the filling onto one end of the zucchini, then roll it up tightly. Place the roll seam-side down in the dish. Keep going until you've used everything, making roughly 24 rolls.
04 -
Evenly pour the last 1/2 cup of enchilada sauce over the rolls. Distribute the shredded cheddar on top so it's ready for baking.
05 -
Pop the dish into a preheated 375°F (190°C) oven and bake for about 20-25 minutes. You'll know it's done when the cheese is all melted and bubbly at the edges.
06 -
Serve nice and warm. If you'd like, sprinkle some chopped cilantro on top as a garnish before digging in.
# Notes:
01 -
Cutting the zucchini evenly helps make rolling them easier and look nicer.
02 -
You can prep this dish ahead and pop it in the oven just before serving.